I think I'll call my cookie The Modified Ischler.
|Yummalicious! A light nutty flavor, a very tender cookie, and chocolate. A win-win.|
Rolled cookies are generally not my favorite to make...rolling...waiting...rolling...waiting. I'm too impatient! However, these cookies were pretty easy to make and I had them done in about 4 hours on Sunday morning.
The cookie itself tastes very similar to my all-time favorite Christmas cookies. If you like either making or just looking at pictures of gorgeous decorated cookies, I highly recommend the book Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions.
|powdered sugar and almonds are processed until fine|
|so far, so good, until...|
|opps...made a mistake and added the egg and vanilla before the butter...|
It was early Sunday morning, I guess I was still half asleep!
Instead of trying to mix it, I just tossed in the butter and hoped for the best.
It came out fine in the end :)
|flour is added and the dough is pulsed until it is crumbly and comes away from the bowl|
I added a bit more flour here (about 2 T). The recipe says that the dough will be sticky, but mine was super sticky because I had a hard time measuring out 1/2 of an egg. Even with my scale, I couldn't get 22 grams perfectly, so I ended up using a bit more egg than was called for. This resulted in my dough being very wet, so I added a bit more flour to get it to form a ball in the above step.
|the dough is divided into 4 parts, pressed between plastic wrap and then refrigerated...|
I actually just rolled mine nearly all the way to save time later
|after 2 hours of chilling, it gets a final roll and then it's ready to cut|
|a quick bake and they're done! They smell fantastic.|
|the cooled cookies and ingredients for my chocolate ganache|
|the chocolate pieces are melted and the hot cream is stirred in...|
voila, smooth and silky ganache
|so cute! I love the chocolate peeping out...|
|delicious! Light and flaky with a bit of chocolate.|
Bye for now...